This report, prepared for the HND in Hospitality Management Unit 31, delves into the critical aspects of food safety management within the hospitality industry, specifically focusing on The Square restaurant. It begins with an introduction to food contamination, differentiating between physical and chemical contamination and outlining necessary control measures to prevent them. The report then explores the differences between food poisoning and foodborne infections, providing lists of associated illnesses and their characteristics. A comparison table highlights the similarities and dissimilarities between food poisoning and infections. The report concludes with remarks on controlling various foodborne illnesses and emphasizes the importance of strict food safety measures for customer health and disease prevention, referencing relevant sources.
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